This and That

Up until now my posts have been primarily food oriented, in spite of the "Adventures" in the title. This will now change, because although I believe my recipes are good, there's so much more to share.  From today going forward I will offer a few interesting places, people, events, and food (of course) from the last week or so, and hopefully you'll get some ideas to inspire your own comings and goings.

DESTINATION TERRANEA

Terranea Resort - Palos Verdes, CA

Situated on bluffs above the Pacific 
Ocean in Palos Verdes, CA, this 5-diamond resort is a bit of heaven on earth.  

Compliments of Terranea

Catalina's Kitchen at Terranea Resort

Last week my mother and I enjoyed a most delightful birthday lunch on the patio of Catalina's Kitchen, one of the resorts many dining options.  The view, garden, setting, service, food, and weather were perfect, and a visit to Terranea is highly recommended.  

Gifts from the Garden

My friend Wendy is never too far from a garden or her kitchen, whipping up homemade breads, jams, and ice creams, often using fresh picked herbs and fruits.  As a b-day gift she cleverly took something from the kitchen and something from the garden to create this beautiful, unique planter.




And while we're in the garden, here's one of the small mosaic planters I recently made.  Broken tiles/china, glass beads, paint, and a terracotta pot -






Goodness Grapeness

When life hands you lots of sweet, juicy, seasonal Muscato Grapes (from Melissa's), you can whip up a tart or pie, or Parfait du Jour,  or my new favorite morning, noon, and bedtime snack - frozen grapes. 

Like little orbs of grape sorbet, a cupful will last a while and give you lots of grape goodness to enjoy. To freeze grapes, put a piece of parchment paper on a baking sheet and place grapes on the sheet in a single layer.  Place in the freezer until the grapes are solid and then transfer the grapes to a freezer bag.  What's really cool is that each color (green, red, black) freezes differently, and each has it's own flavor and sweetness.


Another Contest I Didn't Win But Enjoyed Anyway
                                                       

When my friend Valentina of Cooking on the Weekends

had her recent Share the Love Cooking Giveaway, one of her recipes that I prepared was the Meyer Lemon, Black Quinoa, Plum and Avocado Salad.  I swapped out the black quinoa with wheatberries, but otherwise it was as-is, incredibly delicious, and a big hit with my arts & crafts gal pals.

Until next time.....

Hatch Chiles X 2

 Hatch Chile and Nectarine Quesadillas

I used to be a chile pepper chicken, meaning that I thought my delicate palate couldn't handle the heat.  Now I know that chiles are a bit about their heat but a lot more about different nuances of flavor, and that each chile variety offers its own of both.  So rather than getting out of the kitchen because I can't stand the heat, I now keep my mind and mouth open to using chiles more often.

If you like chiles with a range of heat levels, and you like to eat seasonally, have I got a chile for you.

Available in mild, medium, hot, and someone call the fire department extra hot, Hatch is a newer variety,grown in Hatch, New Mexico, just west of the Rio Grande River.  This small village of about 2,000 swells to thousands more for the Hatch Chile Festival held every Labor Day weekend.

Fresh Hatch Chiles

Similar to the Anaheim, but with thicker skin that makes them perfect for roasting, the Hatch chile has a season is only about 6 weeks long.  Hatch aficionados know that you must acquire as many Hatch chiles as you can, pre-roasted or roast them at home, then pack them into your freezer and hopefully they'll last throughout the fall, winter, spring, until August rolls around again.

While a trip to New Mexico would probably be a lot of fun, you don't have to travel all the way to Hatch to enjoy the 400 year old tradition of roasting and eating Hatch chiles.  Thanks to Melissa's, there are roastings at supermarkets throughout the U.S. - http://www.melissas.com/Products/Products/Hatch-Chiles.aspx.

Roasting in Westchester, CA 

Hatch Chiles Roasting on Stove Top

For our recent FBLA food blogger potluck, which had a "grilling" theme, I made Hatch Chile and Nectarine Quesadillas.  The Hatch chiles were roasted ahead of time on my stove top, then seeded and diced.  I brought them to the event with the remaining ingredients and then we grilled the quesadillas outdoors over coals.

Hatch Chile and Nectarine Quesadillas

Hatch Chile and Nectarine Quesadillas
6 multi-grain or whole wheat/corn flour tortillas
3 Hatch chiles, roasted, seeded, diced
3 large nectarines, thinly sliced (leave skin on)
1 cup queso fresco or mild feta, crumbled *
1 cup queso Oaxaca, torn into strips, or any melting cheese you like *
3/4 cup diced green onions
3 Tbsp. mango chutney or apricot preserves
grapeseed oil for brushing outside of tortillas
(*I used only shredded soy cheddar & jack cheeses and everyone gave thumbs up)

Place 3 of the tortillas on your prep surface.  Spread a tablespoon full of chutney or preserves over the top of each.  Sprinkle some of the cheese over the tortillas, then add the roasted chile strips and sliced nectarines. Sprinkle on the remaining cheese, then the green onion, and then top each with another tortilla.  Brush the outside of the tortilla with grapeseed oil before placing on a hot grill.  Cook about 8 minutes per side or until cheese is melted and tortilla is slightly crisp.  Remove from the grill and when cool enough to handle cut into wedges and serve with your favorite salsa.

Roasted Hatch Chile Zucchini Bread from Cooking on the Weekends

                                                                                 

Left-Shredded Zucchini
Right-Roasted Hatch Chiles

For my "Hatch Chiles X2" I selected something from my friend Valentina's blog Cooking on the Weekends as part of her first annual Share The Love Cooking Giveaway.  Valentina has taken a classic summer staple and given it a spicy spin - Roasted Hatch Chile Zucchini Bread.  I made it almost exactly as written except I had to substitute golden brown sugar for the white because that's what I had on hand. Delicious - thanks Valentina!

Watermelon Month (July is National)

Nothing says summer like cold, juicy watermelon, especially during the month of July - National Watermelon Month.  Lucky for me I had a beautiful, heavy for it's weight specimen sitting in the refrigerator waiting to be carved down to a couple of cold, juicy recipes for the celebration.  (Whew, I do hate missing any of the fresh produce holidays, don't you?)

Did you know watermelon is native to North Africa?  So am I!  Well, via my mother who was born/raised in Morocco and was whisked away to Chicago by a handsome American sailor, aka my father.

Another interesting fact is that watermelon is the lycopene (anti-oxidant) leader of the fresh produce world, with lots of vitamin A, B6, C, plus bonus potassium.  Since watermelon is 92% water and we can't survive without water, and we're supposed to drink lots of water, why not get some of that water in you with the sweet flavor only watermelon can bring?

Here's a tidbit that brings us to today's recipes:  The very 1st cookbook published in the U.S., in 1796 contained a recipe for watermelon rind pickles.  Since I've always wanted to try making these, partly because I hate to waste anything, I found out the way to make modern, quick, refrigerator pickled watermelon rinds and I'm happy to share the recipe below.  

Not to forget that cold, juicy watermelon flesh, one of my favorite summer refreshers is to put chunks of fresh melon, some grated ginger, and a few fresh mint leaves in a blender and pulse to liquefy.  Pour this into a pretty glass about 3/4 full, then add some sparkling water and a fresh mint garnish.  A votre sante!      

Pickled Watermelon Rind
watermelon rind, peeled and cut into cubes
(6 cups total)
4 cups water
3 Tbsp. sea salt
splash of rose water (optional)

1 cup granulated sugar
3/4 cup apple cider vinegar
1 1/2 cups water
2 star anise
2 one-inch pieces of cinnamon stick

(Leave a bit of the flesh when peeling the watermelon rind)         

Place the peeled and cubed rind in a bowl and add the 4 cups of water. Pour in a splash of rose water plus the salt and stir.  Cover the bowl and refrigerate for 24 hours.  Drain and rinse well.

In a stockpot combine the rinsed rind with the sugar, vinegar, water, star anise and cinnamon and bring the mixture to a boil.  Remove from the heat and cool completely.  Pour into jar(s), seal, and place in the refrigerator for at least 12 hours before serving.  I'm planning on serving these with little chunks of fresh, white cheese and olives this weekend.

What will you do with your pickled watermelon rinds?




More great watermelon info here:  http://www.watermelon.org/

Fresh Figsicles

Fresh figs are one of summer's most fabulous fruit gifts, and when they come to you as a gift from the California Fig Advisory Board, they're even more fabulous.

Calimyrna's from DeBenedetto Orchards on the right

Now is the time for the plump, beautifully light chartreuse colored Calimyrna variety. Try ever so hard to refrain from eating every last one of them immediately out of hand.  With just 3 of these sweet, succulent fruits you can create this cool, refreshing, easy recipe that will make you scream for ice cream - Figsicles, that is.

FIGSICLES (makes 4)
1 cup almond milk
3/4 cup natural sugar (think I'll try honey next time)
6 oz. Greek yogurt
1 Tbsp. orange blossom water
3 calimyrna figs

Before you get started on the main recipe, take 1 fig, cut it into little chunks, place on a tray with parchment paper, and freeze (about 1 hour).

Put the milk and sugar in a saucepan and cook over low heat until sugar is dissolved.  Remove from heat, cool to room temperature, and whisk in the yogurt, orange blossom water, and the insides of the 2 remaining figs.  Put this mixture in the fridge for about an hour to chill.

Take your sicle molds (mine has 4) and drop a chunk of frozen fig in the bottom of each.  Pour in some of the creamy mixture.  Drop in more chunks.  Pour in more mixture.  Seal the molds and freeze completely.

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For the inspiration recipe, way better pictures, and way cooler looking figsicles visit http://blogs.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/
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For more info on fresh figs visit http://www.melissas.com/Products/Products/Figs.aspx.

Celebration Crepes

From Memorial Day through the Fourth of July and up to Labor Day, summer in America has everything colored in red, white and blue.  Smack dab in the middle of our own patriotic partying is Bastille Day, a national holiday in France and celebrated by Francophiles all over the world.  Taking place this year on Sunday, July 14, Bastille Day commemorates the storming of Bastille prison and the end of the monarchy in 1789, and La Fete Nationale has been a red, white, and blue party once a year ever since.

For Bastille Day or any tricolor celebration, here's a recipe that combines
crepes (Melissa's) and creme fraiche from France, fresh fruit from California,

and American homegrown strawberry and blueberry pie fillings from
Lucky Leaf for a creamy, fruity, tasty, and fancy holiday dessert.  Bon Appetite!

CELEBRATION CREPES

1 package Melissa's crepes

1- 8 oz. container of whipped cream cheese
1- 7.5 oz. container of creme fraiche
1-2 Tbsp. honey (to taste)

1 orange for zest and garnish

1 can Lucky Leaf premium blueberry pie filling
1 can Lucky Leaf premium strawberry pie filling
fresh strawberries and blueberries for garnish
confectioner's sugar for garnish

For the filling, combine the whipped cream cheese, creme fraiche, honey, and 1 tablespoon of orange zest in a bowl and whip to combine.  Taste and add more honey and orange zest to taste.

Assembly line style, lay out the crepes and divide the filling down the center of each one.  Take a little of the blueberry filling and spread down one side, and take some of the strawberry filling and spread it down the other side.

Roll up each crepe, and then get as fancy or as simple as you like.  I took a clean, food only paint brush and used the pie filling to paint red and blue lines on the top.  Then I sprinkled the white confectioner's sugar over the crepes and garnished each one with a slice of orange, a strawberry, and a couple of blueberries.  Oooo, la la!!

Melissa's Crepes 

(For more recipes from Lucky Leaf join the twitter conversation at #luckyleafluckyme)

*http://www.imagesbuddy.com/images/01/2013/03/youre-invited-to-bastille-day-party.jpg

All Mixed Up Greens

The folks at Organic Girl asked me if they could send over some of their products and I said "yes, please".  They are sponsoring a show on Lifetime TV called "All Mixed Up" and I think it's great that kale, spinach, and other healthy greens are getting the spotlight.

So I did my own version of all-mixed-up by taking some of OG's kale, spinach, and arugula and mixing them all up in a blender with olive oil, garlic, Parmesan cheese,and walnuts to make a gorgeous green pesto, bright in color and fresh flavor.  There are so many uses for this tasty dip/sauce/spread - toss with hot pasta or your favorite cooked grains; just say no to mayo and spread on sandwiches for fantastic flavor and color; pesto pizza anyone?

My first recipe is to take homemade or store bought ravioli (mine are homemade with Melissa's Won Ton Wrappers), quick fry them in oil - 2 minutes or so in each side, then serve them on a platter with the 3 Greens Pesto as a fun starter.  (Recipe below.)

The second recipe I created using the 3 Greens Pesto is a pizza using frozen bread dough.  Thaw the dough, spread out with your fingers until flattened, let sit 10 minutes, brush with olive oil, bake at 375 degrees about 12 minutes, and remove from the oven.  Now for the delicious part - spread the dough with the 3 Greens Pesto, place sliced fresh mozzarella over the pesto, sprinkle rehydrated slivers of sun dried tomatoes over the top, garnish with fresh basil and smoked sea salt.  Bake about 15 minutes.

Maybe you can include 3 Greens Pesto in your St. Patrick's Day celebration?

3 Greens Pesto
2 cups kale
2 cups spinach
2 cups arugula
3/4 cup olive oil
1/2 cups walnuts
1/3 cup Parmesan cheese
salt/pepper

Process all the ingredients in a blender.  Add additional oil and/or water if necessary to reach a creamy consistency.

Chinese New Year 2013

February 10 marked the beginning of Chinese New Year 2013, and people across the universe will be celebrating in a variety of ways.  To read more about Chinese New Year, go to this feature from EarthSky http://earthsky.org/human-world/chinese-new-year-2013-rings-in-year-of-the-snake.   

Like most other holidays, food is a big part of everyone's CNY celebration.  To learn more about some of the foods associated with Chinese New Year click on this link:  http://chinesefood.about.com/od/chinesenewyear/p/food.htm.

In honor of Chinese New Year I decided to make another recipe that I've always wanted to make but thought was too complicated, and I was wrong, again.  Please enjoy making this hot, tasty Miso Won Ton Soup for your own celebration.

Miso Wonton Soup 
Broth:
10 cups water
1/2 cup shredded carrots
1/2 cup scallions, cut in thin strips 1" long
1/2 cup celery, sliced
1/2 cup white miso paste
fresh ground black pepper
Filling:
1 pkg. Melissa's Won Ton Wraps
1 pkg. Melissa's Organic Tofu (Hawaiian Style)
1/2 cup minced carrots
1/2 cup minced chives
1 cup chopped Napa cabbage
1 cup chopped fresh spinach
2 Tbsp. grated fresh ginger
3 Tbsp. soy sauce (low sodium)
1 Tbsp. seasoned rice vinegar
2 Tbsp. sesame oil
1 tsp. corn starch
1 Tbsp. vegetable oil
extra corn starch for won ton staging



In a mixing bowl, mash up the 2 tofu cutlets, then add in the minced carrots, chives, fresh ginger, Napa cabbage, and spinach and stir to combine.  Add the soy sauce, rice vinegar, sesame oil, and corn starch, and mix together.  In a saute pan coated with vegetable oil, saute the filling mixture until the cabbage softens and the spinach wilts.  Set aside to cool.

Place 1 won ton wrap at a time on a plate.  Using your finger, spread a thin line of water around the edges of the won ton, and place about 1 tablespoon of filling in the center.  Starting with one corner at a time, bring up all the sides to meet in the center, squeezing at the top to close.  On a sheet of parchment lightly sprinkled with corn starch, place each bundle as they are completed.

In a large soup pot, add the water, shredded carrots, scallions, and celery.  Bring to a boil.  Add the white miso and continue cooking until the miso has dissolved.  Season with fresh pepper and reduce heat to a slow boil.  Carefully place each won ton bundle into the slowly boiling broth and cook about 2-3 minutes.  The won tons will rise to the top of the pot.

Turn off the stove, serve the soup nice and hot, and get your Chinese New Year party started!